👨‍🍳 Instructions

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onions and cook until softened and translucent, about 8-10 minutes.

   💡 Tip: Don't rush this step; well-sautéed onions build a great flavor base.
2. 2

   Add minced garlic and diced green bell pepper. Cook for another 2 minutes until fragrant.

3. 3

   Stir in the diced sweet potato and carrots. Cook for 5 minutes, stirring occasionally.

4. 4

   Add the crushed tomatoes, vegetable broth, and peanut butter. Stir well to combine, ensuring the peanut butter is fully incorporated.

   💡 Tip: Using natural, unsweetened peanut butter is recommended for authentic flavor.
5. 5

   Bring the stew to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the sweet potatoes and carrots are tender.

   💡 Tip: Stir occasionally to prevent sticking.
6. 6

   Add the chopped cabbage and habanero pepper (if using). Stir well and continue to simmer, uncovered, for another 20-30 minutes, or until the cabbage is tender and the stew has thickened.

   💡 Tip: Adjust simmering time based on desired tenderness of the cabbage and thickness of the stew.
7. 7

   Season with salt and black pepper to taste. Serve hot, garnished with chopped peanuts.

   💡 Tip: Taste and adjust seasoning before serving.